After lunch, Zhou Wen drove back, and Yu Keke rode on Xu Zhuo's body and panted for a nap.

When the two got up from bed in the evening, Xu Zhuo found that there was already news about zombie meat on Weibo.

Several major official media began to talk about food safety in unison.

Obviously, the zombie meat thing is starting to warm up.

Xu Zhuo glanced at it casually, but neither commented nor liked it.

At this time, you just need to wait and see what happens.

After calling and chatting with Cui Yong, Xu Zhuo and Yu Keke lived a life in a two-person world.

Until the Sifang Restaurant opened for business again, Xu Zhuo never logged in to Weibo again, and he did not post any news in the circle of friends.

It's completely offline.

Sifang Restaurant has been closed twice during this time, which has made some regular customers very opinionated.

Because many restaurants and gyms are like this now, deceiving people to recharge and then run away.

So not long after the door opened, a group of customers came to return the card.

"Boss, do you want me to explain to them? We were forced to close, and it's not that we don't want to open for business......

Zheng Jia asked Huang Tingting to stabilize those customers first, and then urgently asked Xu Zhuo for instructions.

"Give them back, no need to explain, the more you explain, the more they feel that they want to run away. ”

Xu Zhuo knows very well that this kind of thing can't be blocked, and the more it is blocked, the more it seems to be empty-hearted.

Besides, the money in the card belongs to others, and people have the right to return the card, so there is no need to shirk on their side.

In order to facilitate the return of the card, Xu Zhuo even asked Tang Xiaoying to transfer an accountant from the finance department to the front desk to be responsible for this matter.

To do business, you have to be open and bright.

After arranging this side of the matter, Xu Zhuo came to the kitchen, cut a piece of tenderloin, and began to prepare to make soft fried tenderloin.

In fact, when he was in Rongcheng last year, Xu Wenhai made dry fried tenderloin, and the specific method was almost the same as soft fried tenderloin.

Only the hanging paste is slightly different.

Dry-fried tenderloin is crispy and starchy, and when you eat it, it is crispy, so you have to eat it hot, otherwise it will become hard.

The soft-fried tenderloin uses a lot of batter flour, and the taste is soft when fried.

Another point is that the oil temperature of the dry-fried tenderloin is slightly higher, so that the water in the batter can be fried quickly, and the taste will be better.

As for the soft fried tenderloin, the oil temperature should be slightly lower when frying, and the skin should be crispy and soft.

When you put it in your mouth, the first thing you feel is the crispiness of the crust, but when you bite into it, the tenderloin becomes soft.

Other than that, the other steps don't make much difference.

Xu Zhuo removed the fascia of the tenderloin, cut it into thick slices, and then patted it with the back of a knife to make the meat loose.

This not only makes it taste better when eating, but also makes it easier to absorb the flavor when marinated.

"Jianguo, go back and see if there are any meat hammers in the market and buy a few. ”

When Jianguo heard this, he leaned over and asked curiously, "Are you going to make beef balls?"

Xu Zhuo patted the tenderloin with the back of the knife: "In the future, if we want to fry the tenderloin in our store, we have to use a meat hammer to break up the meat, the back of the knife is inefficient, and it is not as uniform as the meat hammer." ”

"Since the store will use it in the future, I'll go back and buy four or five handfuls. ”

Xu Zhuo slapped the meat slices and cut them into strips, then added ginger slices, green onions, salt, light soy sauce and pepper and other seasonings to marinate.

Taking advantage of this time, he began to prepare the paste.

This batter is similar to the pastry used for deep-frying fish, but the oil temperature is different, the ingredients are different, and the final effect is also different.

Put the starch and flour in a bowl in a ratio of 1:2, add some salt and five-spice powder, beat two eggs into it, stir it slightly, pour in warm water and stir it into a slightly viscous batter.

If you want to eat a batter with a swollen dough, you can add some baking powder to it.

In this way, the fried loin has a fluffy outer skin and a better taste to eat.

However, Xu Zhuo didn't put it, because if you put baking powder, the batter will look very thick when it is fried.

Customers don't know the truth and will scold profiteers.

After the batter was adjusted, Xu Zhuo took the time to make some pepper and salt and knife-edge chili peppers.

Most people choose salt and pepper, but some people want to eat spicy, so each serving is served with two kinds of dry dishes to meet the needs of customers.

This is how to do business, and only by thinking about what customers think can business be better.

If you wait for customers to give opinions, some people may say something, but most people will not speak.

When they feel that the dish is not satisfied, they either don't order the dish next time, or they simply stop consuming it.

After the dry dish was ready, the tenderloin was almost marinated, and Xu Zhuo took the pot to heat the oil and began to fry it.

The restaurant makes this dish different from home, and the restaurant has to consider efficiency and cost, so under normal circumstances, the tenderloin is fried first to maturity.

When a customer orders it, it will be fried again and served with a dry dish.

The advantage of this is that it will not take long for customers to order it to be served, and the kitchen will no longer have to panic to cut meat, hammer meat, marinate meat, and fry meat.

However, there is a disadvantage, that is, the tenderloin placed is not as delicious as the newly made one.

Both the texture and the taste are a little bit worse.

"This ...... In the future, it will be fried every morning, and it will be fried on the same day to make the tenderloin fresher as much as possible. ”

Xu Zhuo quickly made up his mind.

As for the rest......

This is easy to do, just make crispy broth when you cook the staff meal the next day, anyway, the staff meal has to have meat dishes, just to use these tenderloins.

Xu Zhuo thought as he picked out the green onions and ginger that marinated the tenderloin.

He first sprinkled starch on the marinated tenderloin strips so that the strips were covered in starch.

The starch will stick when it encounters moisture, and when the batter hangs for a while, it will make the batter hang more firmly, and there will be no mushing during frying.

Coat with starch and hang batter.

When the oil temperature in the pot was almost 60% hot, Xu Zhuo put the meat strips with the batter hanging on the pot.

Slow frying on low heat, this can't be rushed.

When the meat strips in the pot were fried to a light yellow color, Xu Zhuo took them out with a large colander.

At this time, the meat strips were already seven or eight ripe.

It can be used to make sweet and sour tenderloin, small crispy pork and crispy broth, and it is also good for cooking hot pot or stew.

After all the meat strips were fried, Xu Zhuo turned on the heat and let the oil temperature in the pan reach 80% hot.

Then add the strips of meat and fry for 30 seconds.

The time for re-frying does not need to be too long, otherwise the batter on the outside is easy to fry and old, and it will taste bitter.

As for the cooled tenderloin, the oil temperature can be slightly lower when re-frying, and the frying time should be extended as much as possible.

So as not to serve it to customers, the tenderloin inside is still cold.

"Can I taste it?"

Guo Xingwang had already noticed Xu Zhuo's movements, and when he saw the loin fried out of the pot, he came over.

He was just about to pinch one and taste it, when Xu Zhuo suddenly said, "Prosperous, are you interested in making trouble with you?"